LEHSUNI BHINDI-DO PYAZA /GARLICKY OKRA SABZI / लहसुनी भिंडी दो प्याजा
The summer season in India brings a variety of green veggies and above all is the okra/bhindi or the ladyfingers. The veggie market overflows with this most popular sabzi in the season. This healthy veggie is cooked with a number of variations across the whole extent of the country. Its dry sabzi, stuffed masala bhindi, bhindi kurkuri or bhindi ka saalan etc. are a few very popular variations
This sabzi LEHSUNI BHINDI-DO-PYAZA is flavoured with garlic or lehsun. This is cooked with two types of onions. One is thinly sliced Juliane which helps to make a masala with the tomatoes and the others are petal-like thick slices that add the crunch into the sabzi. Actually, the bhindi dishes are incomplete without the onions. The garlic or lehsun adds inviting flavours and aromas to this simple rustic bhindi ki sabzi
Prep time – 30 minutes
Cook time – 20 minutes
Cuisine – North India
Course – Main
Type – Side dish
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Bhindi/Okra/Lady Finger – 500 gms
• Large onions – 2 nos
• Tomatoes – 2 nos
• Garlic cloves – 7-8
• Oil – 3 tbsp or more
• Water – 2 tbsp
• Cumin/jeera – 1 tsp
• Asefotida/hing – 1/2 tsp
• Salt – 2 tsp or to taste
• Haldi/turmeric powder – 1 and 1/2 tsp
• Coriander powder – 2 tsp
• Red chilly powder – 2 tsp or to taste
• Garam masala powder – 1 tsp
• Green chillies – 2-3 nos
THE PREPARATIONS TO BE DONE
1- Firstly rinse the bhindi and pat dry all with a kitchen towel or under the fan. It should be dried completely to prevent from sticking (The stickiness in Okra is caused by something called mucilage)
2- Remove the head and the tail from each bhindi
3- Give a slit lengthwise to each with a sharp knife. (The slits in bhindi hold the masala to make them flavoursome)
4- Next, slice thinly one onion and chop the other one into petals
5- Chop finely one of the tomatoes and the other one with the skin only (add its pulp to the first one)
6- Peel the garlic cloves and chop them into slices
HOW TO MAKE LEHSUNI BHINDI-DO-PYAZA
1- Keep a kadahi or a pan with the oil on the flame. When oil is heated, add bhindi (okra) and cook at low flame for 5-6 minutes
2- Turn the bhindi at intervals as its colour should not change but cooked to half done(at low flame its green colour retains)
When bhindi is cooked, transfer to another bowl
3- Now, add thickly chopped onions. Cook them for a while to keep their crunch. When done, remove them from the pan and keep them aside. (crunchy onions taste yummy in the bhindi ki sabzi)
4- In the same pan, add garlic slices. Bhunow/roast for a second and add cumin seeds/jeera and hing (add a little more oil if needed)
5- When jeera splatters, add onion slices. Cook onions until they get a light golden colour.
6- Next, add all the powdered spices and roast them for a second
7- Next, add finely chopped tomato pieces and cook the masala nicely. Add little water to the masala to prevent it from burning
8-. Next, add the cooked bhindi and cook at a low flame. (You can cover the pan for a while)
9- Now add green chillies and cooked onion petals and stir the sabzi for a few minutes at low flame
10- Finally, add tomato slices and salt. Bhunow (roast)by turning for a few seconds. Tomatoes add beautiful colour to the bhindi
11- Finally, the garlic and onion flavoured bhindi ki sabzi is ready to serve with roti or paratha. Any type of RAITA or MASALA CHAAS go very well with this tasty sabzi
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